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Shabbat Lunch: Egg and Onion

Get Ready for The Shabbat Project: #KeepingItTogether

The girls of the Monday Morning Cooking Club have put together a video for #theshabbatproject (#theshabbosproject) to ensure that Shabbat can be spent with family and friends rather than standing in the kitchen. It is a three course non-dairy lunch, all of which can be made ahead of time for Shabbat. We have a video for you to watch as well as a Shopping List and Preparation post.

Egg and Onion is the perfect starter for Shabbat lunch alongside challah and dill pickles. This recipe comes from Lisa Goldberg, chief pot stirrer of the Monday Morning Cooking Club, originally published along with the ‘Egg and Onion’ story in Monday Morning Cooking Club – the food the stories the sisterhood (2011).

Egg and Onion

A perfect match with challah. Add dill pickles for another dimension. This dish is best eaten the day it is made, but if you are serving it for Shabbat lunch and it has been made on Friday, remove from the fridge 1 hour before serving.

Put the onions and oil in a large frying pan and fry for about
20 minutes, or until golden brown and very soft. Meanwhile,
boil the eggs for 8–10 minutes until hard-boiled. Remove the
pan from the heat, drain and then cover the eggs with cold
water. When just cool enough to handle, peel the eggs and grate
into a large bowl using the coarse side of a grater.

Spoon the onions onto the egg, leaving most of the oil in the
pan. Season generously with salt and pepper, and combine the
onions and egg with your hands or a wooden spoon, tasting as
you go. If too dry, add a little oil from the pan. The mixture
should stick together if pressed with your hand, but should not
be overly oily.

Cover with plastic wrap until ready to serve, pressing the wrap
onto the surface of the egg and onion so it doesn’t dry out.
Keep at room temperature if using the same day, otherwise refrigerate. Serve with challah or bagels.

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About Lisa Goldberg

Lisa is now happily entrenched in the Monday Morning Cooking Club as Chief Pot Stirrer, a delicious change from starting professional life as a solicitor. It has been such a joy for her since 2006 to be with this truly amazing bunch of gorgeous women to produce and publish three extraordinary cookbooks. She is a fresser with enormous (and sometimes unbridled!) passion for food and cooking. She hangs onto the part of Jewish culture which embodies the saying ‘it’s always about the food’. This project has changed her life and pushed her obsession with food to a whole new level.